Md. Alvarez et W. Canet, EFFECT OF TEMPERATURE-FLUCTUATIONS DURING FROZEN STORAGE ON THE QUALITY OF POTATO TISSUE (CV MONALISA), ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 206(1), 1998, pp. 52-57
Results are presented on the effect of different ranges of temperature
fluctuation (-24 to -18 degrees C, -18 to 12 degrees C, -12 to -6 deg
rees C, -24 to -12 degrees C and -18 to -6 degrees C) on the compressi
on, shear and tension parameters of packed and unpacked frozen potato
tissue. The initial temperature, duration and number (2, 4, 8, 16, 24
and 32) of fluctuations were varied. The highest parameter values occu
rred in samples subjected to fluctuations between -24 degrees C and -1
8 degrees C, and the lowest values in the range -18 to -6 degrees C. T
he mechanical strength of the frozen tissue decreased with an increase
in the number of fluctuations and in most cases was lower in the pack
ed samples. Moisture loss was greatest in the -18 to -6 degrees C rang
e for pre-packed samples. Changes in the maximum compression force, as
a measure mechanical damage, showed the greatest level of significanc
e.